Puerto Rican Pork Skewers
Grill up authentic Pinchos de Cerdo—Puerto Rican pork skewers marinated in bold spices and served with bread and BBQ sauce. Perfect for parties or cookouts!
Recipe - Gourmet Garage Corporate
Puerto Rican Pork Skewers
Prep Time10 Minutes
Servings8
Cook Time14 Minutes
Calories345
Ingredients
2 lbs boneless pork shoulder, trimmed and cut into 1" pieces
3 tbsp olive oil, divided
2 tbsp garlic paste, divided
2 tbsp red wine vinegar
1 packet Sazon Goya seasoning (with coriander and annatto)
1 tsp adobo seasoning
1 tsp ground cumin
1 tsp oregano
8 wooden skewers (10")
8 slices French baguette (1/2" thick)
3 tbsp hickory barbeque sauce, plus more for serving (optional)
1 tbsp coarsley chopped cilantro
Directions
- In large bowl, toss pork, 1 tablespoon each oil and garlic paste, vinegar, seasonings, cumin and oregano; cover and refrigerate at least 2 or up to 8 hours.
- Soak skewers in water 20 minutes; prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir remaining 2 tablespoons oil and 1 tablespoon garlic paste; brush half over 1 side of baguette slices.
- Thread pork onto skewers; brush with remaining half of the garlic mixture. Place skewers on hot grill rack; cover and cook 10 minutes or until grill marks appear, turning occasionally. Brush skewers with barbeque sauce; cover and cook 5 minutes or until internal temperature of pork reaches 145°. During last 3 minutes of cooking, place baguette slices on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once. Thread baguette slices onto one end of each skewer. Makes 8 skewers.
- Serve skewers garnished with cilantro along with barbeque sauce, if desired.
10 minutes
Prep Time
14 minutes
Cook Time
8
Servings
345
Calories
Directions
- In large bowl, toss pork, 1 tablespoon each oil and garlic paste, vinegar, seasonings, cumin and oregano; cover and refrigerate at least 2 or up to 8 hours.
- Soak skewers in water 20 minutes; prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir remaining 2 tablespoons oil and 1 tablespoon garlic paste; brush half over 1 side of baguette slices.
- Thread pork onto skewers; brush with remaining half of the garlic mixture. Place skewers on hot grill rack; cover and cook 10 minutes or until grill marks appear, turning occasionally. Brush skewers with barbeque sauce; cover and cook 5 minutes or until internal temperature of pork reaches 145°. During last 3 minutes of cooking, place baguette slices on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once. Thread baguette slices onto one end of each skewer. Makes 8 skewers.
- Serve skewers garnished with cilantro along with barbeque sauce, if desired.
